Black-Eyed Pea Hummus

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2 users rated this recipe an average rating of 4.5
Makes:
20 servings
Serving Size:
1 tablespoon hummus
Yields:
1-1/2 cups spread
Prep:
30 mins
Bake:
7 mins 375°F
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Black-Eyed Pea Hummus

Ingredients
1
15 ounce can black-eyed peas
1/2
cup tahini (sesame seed paste)
1/4
cup snipped fresh cilantro
3
tablespoons lemon juice
3
tablespoons milk
2
tablespoons olive oil
1/2
teaspoon salt
1/4
teaspoon ground cumin
2
 
Toasted pita wedges and/or assorted crackers

Directions

  1. Rinse and drain black-eyed peas; reserve a few in the refrigerator, covered, to use for garnish. Combine remaining black-eyed peas, tahini, cilantro, lemon juice, milk, olive oil, salt, cumin, and garlic in a large food processor bowl. Cover and process until mixture is smooth.
  2. Meanwhile, split pita bread rounds; cut each half into 6 wedges. Place, cut sides up, on an ungreased baking sheet. Bake in a 375 degree F oven for 7 to 9 minutes or until lightly browned.
  3. Transfer to a serving dish. Serve immediately or cover and chill for up to 2 to 24 hours. Before serving, garnish with reserved black-eyed peas. Serve with Toasted Pita Wedges or assorted crackers. Makes 1-1/2 cups spread.

From the Test Kitchen

Prepare wedges; cool completely. Store in airtight container for up to 3 days.

Nutrition Facts

(Black-Eyed Pea Hummus)
    Per serving:
  • 61 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 98 mg sodium,
  • 5 g carb.,
  • 1 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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